🍓Strawberry Fields Bowl with Maple Balsamic
The prettiest summer salad — sweet, herby, hearty, and 100% plant-based.
If you’re looking for a salad that feels like sunshine in a bowl, this is it. Made with fresh strawberries from Verrill Farm, fluffy quinoa, baby spinach, creamy avocado, toasted walnuts, and torn basil, it’s tossed in a maple balsamic vinaigrette that ties it all together.
It’s my go-to for picnics, poolside lunches, or any day that calls for something sweet, savory, and satisfying. And yes — I made it in the longest salad bowl I own, because this one deserves a little drama.
📝 Ingredients
For the salad:
1 cup cooked quinoa, cooled
1 heaping cup sliced fresh strawberries (I used Verrill Farm 🍓)
2 cups baby spinach
1/2 avocado, sliced or cubed
1/4 cup chopped toasted walnuts
2–3 tbsp fresh basil, torn
2–3 tbsp vegan feta (optional but delicious)
For the maple balsamic dressing:
2 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
2 tbsp olive oil
Salt + pepper to taste
🥣 Instructions
Make the dressing: In a small jar or bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
Assemble the salad: In a large bowl, combine the quinoa, strawberries, spinach, basil, walnuts, and avocado.
Dress and serve: Drizzle the maple balsamic over the salad and gently toss to coat. Sprinkle with vegan feta if using. Serve immediately or chill for 15–20 minutes to let the flavors mingle.
💚 Why You’ll Love It
Sweet and savory
Packed with fiber, healthy fats, and plant-based protein
15-minute recipe
Perfect for gatherings, meal prep, or solo lunches
Naturally vegan and gluten-free
🌿 Pro Tips:
Use local, in-season berries for the best flavor
Add chickpeas or lentils to bulk it up even more
Leftovers keep well for 1–2 days in the fridge
Follow @kellysgreenkitchen for more plant-based recipes made with fresh, seasonal ingredients and New England charm 💚
